The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

Author: Kieronczyk A.   Skeie S.   Langsrud T.   Le Bars D.   Yvon M.  

Publisher: Elsevier

ISSN: 0958-6946

Source: International Dairy Journal, Vol.14, Iss.3, 2004-03, pp. : 227-235

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